GR73101B - - Google Patents

Info

Publication number
GR73101B
GR73101B GR63804A GR810163804A GR73101B GR 73101 B GR73101 B GR 73101B GR 63804 A GR63804 A GR 63804A GR 810163804 A GR810163804 A GR 810163804A GR 73101 B GR73101 B GR 73101B
Authority
GR
Greece
Prior art keywords
cheese
temperature
mixing
packaged
natural
Prior art date
Application number
GR63804A
Other languages
Greek (el)
English (en)
Original Assignee
Cpc International Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=10510993&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=GR73101(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Cpc International Inc filed Critical Cpc International Inc
Publication of GR73101B publication Critical patent/GR73101B/el

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/05—Emulsifying cheese
    • A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/30—Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Glass Compositions (AREA)
  • Steroid Compounds (AREA)
  • Crystals, And After-Treatments Of Crystals (AREA)
GR63804A 1980-01-30 1981-01-07 GR73101B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB8003124 1980-01-30

Publications (1)

Publication Number Publication Date
GR73101B true GR73101B (es) 1984-02-02

Family

ID=10510993

Family Applications (1)

Application Number Title Priority Date Filing Date
GR63804A GR73101B (es) 1980-01-30 1981-01-07

Country Status (14)

Country Link
US (1) US4568548A (es)
EP (1) EP0033635B1 (es)
JP (1) JPS56158050A (es)
AT (1) ATE10798T1 (es)
CA (1) CA1182685A (es)
DE (1) DE3167765D1 (es)
ES (2) ES8204584A1 (es)
FI (1) FI810071L (es)
GR (1) GR73101B (es)
NO (1) NO810312L (es)
PT (1) PT72375B (es)
RO (1) RO81626B (es)
YU (1) YU25181A (es)
ZA (1) ZA81618B (es)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2550059B1 (fr) * 1983-08-03 1988-09-16 Bel Fromageries Procede de fabrication d'un fromage fondu affine
JPS61166345A (ja) * 1985-01-17 1986-07-28 明治乳業株式会社 製菓製パン用チ−ズ含有乳化油脂組成物の製造法
CA1292141C (fr) * 1985-05-10 1991-11-19 Catherine Marie-Yvonne Fillaud Procede de fabrication d'un produit alimentaire fromager et produit alimentaireainsi obtenu
JPH069459B2 (ja) * 1985-11-29 1994-02-09 旭電化工業株式会社 チ−ズ組成物
US5064660A (en) * 1987-11-02 1991-11-12 Jules Silver Method of making ultra low-fat cheese and resulting products
FR2624696B1 (fr) * 1987-12-22 1990-04-20 Bongrain Sa Procede de fabrication d'un fromage a pate molle; fromage a pate molle obtenu par la mise en oeuvre du procede; moule pour la mise en oeuvre du procede
IE63859B1 (en) * 1988-10-19 1995-06-14 Waterford Coop Dairy A cheese product
EP0390947B2 (en) * 1989-04-06 1997-12-10 Jules Dr. Silver Method of making low-fat butter or margarine spread and resulting product
JPH05505521A (ja) * 1990-03-20 1993-08-19 クラフト・フーズ・リミテッド 表面熟成チーズ製品
FR2710820B1 (fr) * 1993-10-05 1995-12-22 Bel Fromageries Procédé de fabrication de produits par prise en masse ou gélification d'une matière protéique.
FR2759253B1 (fr) * 1997-02-10 1999-04-30 Bel Fromageries Nouveaux fromages affines et procede de fabrication
FR2761237B1 (fr) * 1997-04-01 1999-07-23 Marc Bigret Procede de fabrication d'un produit alimentaire fermente permettant de reduire sa phase de maturation et d'ameliorer ses qualites organoleptiques
JP3921006B2 (ja) * 1999-03-02 2007-05-30 雪印乳業株式会社 フレッシュチーズおよびその製造方法
US6235321B1 (en) * 1999-11-30 2001-05-22 Dairy Farmers Of America, Inc. Snack food product and method of preparing same
NL1015350C2 (nl) 2000-05-31 2001-12-03 Diverspack B V Verpakking voor kaasproduct.
US7785644B1 (en) 2004-11-19 2010-08-31 Land O'lakes, Inc. Method of making a food product having a veined appearance and products therefrom
CA2658440C (en) 2008-04-04 2016-08-23 Kraft Foods Global Brands Llc Dairy composition with probiotics and anti-microbial system
NL2023763B1 (en) * 2019-09-04 2021-04-13 Tristan Fine Food Method of manufacturing a cheese product

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2007218A (en) * 1933-03-13 1935-07-09 Kraft Phenix Cheese Corp Stabilization of emulsified food products
DE665133C (de) * 1935-11-26 1938-09-19 Kraft Phenix Cheese Corp Verfahren zum Behandeln von Kaese
US2392362A (en) * 1943-04-28 1946-01-08 Kraft Cheese Company Process for making material for use in the manufacture of process cheese
DE810575C (de) * 1950-04-20 1951-08-27 Max Dr Schulz Verfahren zur Herstellung von Schmelzkaese und Kaesezubereitungen
FR1044183A (fr) * 1951-10-26 1953-11-16 Fromageries X Et R Reutz Procédé de fabrication de fromages fondus ensemencés superficiellement de moisissures
US2872324A (en) * 1953-01-22 1959-02-03 Locatelli Ercole Molten cheese, containing filaments of green organic substances, and a process for its production
GB748161A (en) * 1953-01-22 1956-04-25 Latterie Ind Riunite Lir Robbi Cheese product and method of making the same
US2871127A (en) * 1955-08-10 1959-01-27 Standard Brands Inc Cheese composition
US3075842A (en) * 1958-11-28 1963-01-29 Gerber Prod Method of preparing canned cheese
FR1251350A (fr) * 1959-08-07 1961-01-20 Propack G M B H Procédé de préparation de produits analogues à du fromage frais
GB983752A (en) * 1960-07-25 1965-02-17 Propack G M B H Method for the preparation of cheese
FR1301264A (fr) * 1961-03-10 1962-08-17 Procédé pour la fabrication d'un fromage persillé du type <bleu> à partir de fromage fondu
FR1337214A (fr) * 1961-03-24 1963-09-13 Propack G M B H Préparation de fromages
FR82926E (fr) * 1963-01-10 1964-05-08 Procédé pour la fabrication d'un fromage persillé du type <bleu> à partir de fromage fondu
DE1932476A1 (de) * 1965-06-01 1970-09-03 Cailar Pierre Amedee Etienne D Verfahren zur Herstellung von gemischtem Kaese
GB1261910A (en) * 1968-07-26 1972-01-26 Unilever Ltd Process for preparing lactic spread
US4032669A (en) * 1974-03-25 1977-06-28 Societe D'assistance Technique Pour Produits Nestle S.A. Cheese product and process for production
CH623204A5 (en) * 1976-08-02 1981-05-29 Nestle Sa Method for manufacturing cheeses
IT1083702B (it) * 1977-03-02 1985-05-25 Nestle Sa Formaggio fuso sterilizzato
FR2427793A1 (fr) * 1978-06-08 1980-01-04 Bel Fromageries Procede de preparation de concentres proteiques a arome fromager, utilises pour conferer ces aromes a des aliments, et nouveaux produits ainsi obtenus
US4248897A (en) * 1978-12-14 1981-02-03 Patent Technology, Inc. Processed blue cheese blend and method of formation

Also Published As

Publication number Publication date
ES498910A0 (es) 1982-05-01
US4568548A (en) 1986-02-04
RO81626A (ro) 1984-01-14
CA1182685A (en) 1985-02-19
YU25181A (en) 1983-09-30
EP0033635B1 (en) 1984-12-19
RO81626B (ro) 1984-01-30
PT72375A (en) 1981-02-01
FI810071L (fi) 1981-07-31
ES8304411A1 (es) 1983-03-01
ES8204584A1 (es) 1982-05-01
DE3167765D1 (en) 1985-01-31
EP0033635A3 (en) 1981-08-19
NO810312L (no) 1981-07-31
ES508773A0 (es) 1983-03-01
ZA81618B (en) 1982-03-31
EP0033635A2 (en) 1981-08-12
JPS56158050A (en) 1981-12-05
PT72375B (en) 1981-12-21
ATE10798T1 (de) 1985-01-15

Similar Documents

Publication Publication Date Title
GR73101B (es)
ES8406171A1 (es) &#34;procedimiento para la obtencion de un producto cocinado, listo para comer&#34;
GB1556297A (en) Food compositions containing microbial proteins
SE7710633L (sv) Porositetshojande tillsats for livsmedelsprodukter
GB1514910A (en) Amadori compounds and their use to flavour foods
DE3175580D1 (en) Method for enhancing the growth rate of meat-producing animals and for improving the lean meat to fat ratio thereof
DE3368859D1 (en) Beatable cream of low fat content, and a process for the production thereof
EP0237436A3 (en) Soft soybean oil filler cream
AU570647B2 (en) Process for preparing a butter-like spread
JPS56117753A (en) Novel type of beverage and its making
DE3169072D1 (en) A method of preparing a mayonnaise-type dressing having good keeping characteristics
DE3165008D1 (en) Food additive
DE3572916D1 (en) Liquid egg compositions containing storage-stable solids
JPS5561783A (en) Production of boiled egg in pack
JPS557059A (en) Onion pickles
JPS56131338A (en) Packaged food of quail egg
JPS5373206A (en) Antioxidant composition for fat and oil
JPS5599165A (en) Preparation of desert food containing ingredient
JPS57109879A (en) Depression of melting point of carrageenan and furcellaran
FR2331289A2 (fr) Procede de fabrication d&#39;un fromage fondu et fromage obtenu
JPS5672666A (en) Preparation of fish-paste product
JPS5739760A (en) Production of food material
JPS5632976A (en) Preparation of marine fish paste product
ES446560A3 (es) Procedimiento de fabricacion de helados.
JPS55114263A (en) Preparation of cake